(1) The Polyphenolic Composition of Extracts Derived from Different Greek Extra Virgin Olive Oils Is Correlated with Their Antioxidant Potency
Farklı Yunan Sızma Zeytinyağlarından Elde Edilen Ekstrelerin Polifenolik Kompozisyonu, Antioksidan Güçleri ile İlişkilidir
Paraskevi Kouka,1 Grigoria Tsakiri,1 Dimitra Tzortzi,1 Sofia Dimopoulou,1 Georgia Sarikaki,2 Panagiotis Stathopoulos,2 Aristidis S. Veskoukis,1 Maria Halabalaki,2 Alexios-Leandros Skaltsounis,2 and Demetrios Kouretas1
1Department of Biochemistry and Biotechnology, University of Thessaly, 41500 Larissa, Greece
2Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, University of Athens, 15771 Athens, Greece
https://www.hindawi.com/journals/omcl/2019/1870965/
(2) Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities.
HPLC-ECD ile 55 sızma zeytinyağındaki polifenollerin kapsamlı analizi ve antioksidan aktiviteleri ile korelasyonu.
Bayram B1, Esatbeyoglu T, Schulze N, Ozcelik B, Frank J, Rimbach G.
1Institute of Human Nutrition and Food Science, Christian-Albrechts-University, Hermann Rodewald-Strasse 6, 24098 Kiel, Germany.
https://www.ncbi.nlm.nih.gov/pubmed/23070730
(3) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health
Zeytinyağının fenolik bileşikleri: yapısı, biyolojik aktivitesi ve insan sağlığı üzerindeki yararlı etkileri
Elisa Tripoli, Marco Giammanco*, Garden Tabacchi, Danila Di Majo, Santo Giammanco and Maurizio La Guardia
Institute of Physiology and Human Nutrition, Faculty of Pharmacy, University of Palermo, Via Augusto Elia 3, 90 127, Palermo, Italy
https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0954422405000089
(4) “From olive fruits to olive oil: phenolic compound transfer in six different olive cultivars grown under the same agronomical conditions,”
“Zeytin meyvelerinden zeytin yağına: altında yetiştirilen altı farklı zeytin çeşidinde fenolik bileşik transferi aynı tarımsal koşullar,
N. Talhaoui, AM Gomez-Caravaca, L. Leon, R. De la Rosa, A. Fernandez-Gutierrez ve A. Segura-Carretero,”
International Journal of Molecular Sciences, vol. 17, no. 3, p. 337, 2016.
https://www.mdpi.com/1422-0067/17/3/337
(5) “Partitioning of olive oil antioxidants between oil and water phases,”
“Zeytin yağı antioksidanlarının yağ ve su fazları arasında bölünmesi,”
PS Rodis, VT Karathanos ve A. Mantzavinou
Journal of Agricultural and Food Chemistry, vol. 50, no. 3, pp. 596–601, 2002.
https://pubs.acs.org/doi/10.1021/jf010864j
(6) “Olive oil quality and ripening in super-high-density Arbequina orchard,”
“Süper yüksek yoğunluklu Arbequina bahçelerinde zeytin yağı kalitesi ve olgunlaşma,”
M. Benito, JM Lasa, P. Gracia ve ark.,
Journal of the Science of Food and Agriculture, vol. 93, no. 9, pp. 2207–2220, 2013.
https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.6028
